Citric Acid Free Negroni
Few cocktails are as beautifully balanced as this bittersweet classic, and the good news is that every ingredient here is naturally free of citric acid as an additive. Gin, Campari, and sweet vermouth come together in equal parts for a drink that is bold, aromatic, and just a little bitter in the best possible way. Stirring over large ice cubes for a full 20 to 25 seconds is the move — it chills the drink properly while adding just enough dilution to smooth out the edges without watering it down. The finishing touch is the orange peel, expressed over the glass to release its natural oils onto the surface, which adds a bright citrus aroma without introducing any processed citric acid. For anyone navigating sensitivities to that additive, this recipe is a genuinely elegant option that does not require any substitutions or label-checking anxiety. Serve it in a rocks glass over one large cube and you have a cocktail that looks and tastes like something from a serious bar program, made entirely at home.
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Learn more →Ingredients
1 serving
- 1 oz gin
- 1 oz campari
- 1 oz sweet vermouth
- large ice cubes, for stirring and serving
For serving
- 1 strip orange peel, for garnish
Instructions
- 1
Fill a mixing glass two-thirds full with large ice cubes. Add the gin, Campari, and sweet vermouth.
- 2
Stir with a bar spoon for 20–25 seconds, until the outside of the mixing glass feels very cold and the liquid is well chilled and slightly diluted.
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